Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, kids' favorite salad roll. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kids' Favorite Salad Roll is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Kids' Favorite Salad Roll is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook kids' favorite salad roll using 14 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Kids' Favorite Salad Roll:
- Take 700 grams White steamed rice
- Get 4 sheets Toasted nori seaweed
- Take 20 ml Water
- Get 1 small quantity ☆ Kombu based dashi stock
- Take 4 tbsp ☆ Sugar
- Prepare 4 tbsp ☆ Vinegar
- Take 1 can Canned tuna (small)
- Get 1 Cucumber
- Make ready 1 packet Imitation crab sticks
- Take 2 ★ Eggs
- Get 2 tbsp ★ Sugar
- Make ready 1 small quantity ★ Milk
- Make ready 1 Mayonnaise
- Get 1 Iceberg lettuce (optional)
Instructions to make Kids' Favorite Salad Roll:
- Lightly boil the water, mix in all the ingredients, remove from heat and let it sit for a while. Leave the kombu in the liquid.
- Drain the oil from the canned tuna using paper towel.
- Cut the cucumber into the number of the rolls you are making. The length should be about the same as the width of the seaweed. It tasted better with the seeds removed.
- Mix the ingredients marked with and make a rolled omelette. Cut into the number of rolls as well (you can cut it after it cools )
- If you're adding lettuce, wash the leaves, pat dry with a paper towel and shred them.
- Mix the dashi vinegar mixture from Step 1 into the cooked rice little by little with a slicing motion.
- Roll the sushi using a bamboo sushi rolling mat. If you don't have a mat, you can substitute it with paper towels.
- Place the seaweed on the mat. Spread the sushi rice up to 2/3 from your side evenly. Use about 200 g of sushi rice per roll.
- In the middle of the sushi rice, lay the lettuce, tuna, mayonnaise, cucumber, crab sticks and omelet in a parallel line.
- When everything is in place, roll from your side to the end. Try not to let the ingredients fall out.
- Roll the sushi once more neatly to neaten the shape.
- If you don't need to slice them, they are ready.
- If you need to slice them, wait until the seaweed softens. Cut the roll with a knife, wiping it with a wet kitchen towel or a paper towel after each slice.
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